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I've used FWH in many of my brews. Sometimes when I FWH, I only add 0.5 OZ for FWH and then add a traditional 1.0 OZ at 60 minutes, and I also FHW with 1.0 OZ and then start early with my my aroma/bittering (hop bursting) hops around 20-30 minutes to impart the desired amount of bittering. I...

Not Evil Twin. I was switching up the first recipe on the top of of the Janmil recipe page for an amber-red. I realized I have no dark crystal and will be trying 3 oz. of roasted barley along with my pound of crystal to get a red color.

Great. I might try swapping out the pale chocolate for roasted barley. The reason I chose pale chocolate is that I was slightly following a Jamil recipe for a red ale in which he used pale chocolate. I would hope at .125 Lb. (2 oz) the roasted barley would provide color and not too much burnt...

How to get a red ale? My last red ale came out more of an amber color (SRM 16). I would love to get that deep red color which some ales have instead of brewing another amber. I have read that ~40 crystal with 120 and/or a touch of dark roast will give a red color. How will my recipe below...

I made a raspberry blonde ale (1.045 OG). I found that the taste went from sweet when it was first ready to sour after a month or two. There is a balance between getting enough fruit flavor and having too much fruit and developing tartness. With too much fruit the ale may become tart...

Thanks for the replies. I brewed the recipe above in a traditional manner with a 60 addition of 1 oz. Columbus and a FWH of .5 of Cascade. On my next hoppy beer, I will try the 1 oz. FWH addition and larger flavor, aroma additions after 30 minutes. I enjoy strong flavored IPAs, but some of...

I am making up a Rye IPA this weekend and might experiment with forgoing the 60 minute addition. I have been making small FWH additions along with 60 minute addition with good results. In Gordon Strong's book, he is a big fan of FWH and late additions in pale ales and IPAs. Any thoughts on...

Thanks for the input. I will be making a trip to my local brew store for some chocolate malt before I attempt my porter. I realize I can go without chocolate, but most of the recipe I have found contain some chocolate. Gordon Strong recommends mashing dark malts separately from base malt. Has...

This will be my first porter/ stout, and I was hoping for some help with a grain portion of the recipe given my specialty grains. My question arises because because, I have no chocolate malt which most recipes seem to contain. On hand, I have lots of 2-row and a few pounds of vienna, munich...

Thanks for the input. I brewed a 5.5 gallon batch with the stainless scrubby as a filter last night. I used 4 oz. of pellet hops, and all the hops were bagged except the last 1 oz. addition at the end of the boil. The out flow clogged with about a gallon left in the kettle, and the scrubby...

I have been using a bazooka screen in my 10 gallon kettle with good results except for the half gallon of wort that gets left behind under the outlet. I threw together some copper pieces and fashioned a dip tube with a stainless scrubber. Is it normal to leave behind a half gallon of wort in...

For my last batch I boiled for about 90 minutes, but only because I accidentally started with too much and wanted to boil the extra liquid. The result was a good OG reading of 1.07. I could shoot for a longer boil time again, but I assume staying with hop 6 additions beginning at 60 minutes...

How will this IPA recipe work out? I enjoy northwest style IPA and am going for 6-7% ABV with a medium malt profile. I really enjoy SN celebration ale and Torpedo. Having recently acquired some Citra hops, I will be using them in this recipe. I used Brewtarget to create some of my numbers...

Opinions please....Will this 24" * 3/4" stainless mesh tube work good for my DIY mash tun? Following Palmer's book and the forums I arrived at this design and am awaiting the bulkhead to fit for my 10 gallon circular cooler. Once the bulkhead arrives (with other goodies), I will figure out...